For the herb dressing

1 garlic clove

Juice of 1 lemon

1 tbsp apple cider/red wine vinegar

1 tbsp maple syrup

1 small handful coriander

1 small handful mint

Method

Preheat the oven to 180°C/Gas 4

Combine the chickpeas, olive oil, cumin, paprika and turmeric in a bowl. Season to taste with salt and pepper. Spread the chickpea mixture out over a baking tray lined with foil. Place the tray on the upper rack of the preheated oven and roast for about 1 hour. Remove from the oven and leave to cool.

To make the herb dressing, put all the ingredients in a blender or food processor and whizz until mixed.

Combine the parsley, pine nuts, sun-dried tomatoes, spring onions, black olives and the cooled chickpeas in a salad bowl. Drizzle over the herb dressing and toss everything together before serving.